Turning rennet and acid whey into desserts and trendy foods

Using a by-product economically and sustainably

The manufacture of 1 kg of cheese results in 9 kg of whey as a by-product.

The amount of whey left over is correspondingly high in cheese-making countries.

The US is in the lead with more than 48 million tonnes per year, followed by Brazil, Turkey and Russia with 5–7 million tonnes.

Given these volumes, which have risen steadily during the years, dairies are faced with a major challenge, as disposing of whey is just as costly as converting it into powder.

Hydrosol now gives cheese makers new possibilities. With Stabisol JOC stabiliser and texturing systems, rennet and acid whey can profitably be made into new products.

Whey contains 0.8% protein. Whey protein is recognised as having very good nutritional properties, and is actually nutritionally superior to protein from whole milk or soy.

This is a big part of the reason why this dairy product has had a positive image as a healthy food for some years. Cheese makers can now benefit from these advantages while making good use of their surplus whey.

Hydrosol’s new functional systems turn whey into a wide range of new products. For example, rennet whey can be used as a basis for pudding desserts, drinks, fermented desserts and sour cream.

Acid whey can be used to make alternatives to yoghurt. “Acid whey is a special challenge for cheese producers, because processing it is technologically much more demanding than for rennet whey,” explained Dr Dorotea Pein, Innovation Manager at Hydrosol.

“After intensive research and many application tests, we have succeeded in developing an ingredient complex that makes it possible to market acid whey profitably.”

Whether made of rennet or acid whey, the end products feature appealing mouth feel and creamy texture.

“The fat content of the products can be adjusted with either normal milk fat in the form of cream, or with vegetable fat,” said Dr Pein.

“The desired viscosity can be achieved using our highly functional stabiliser and texturing systems.” Like yoghurt, the whey alternatives can be mixed with various ingredients, such as flavourings and colours added at the beginning of the manufacturing process or fruit preparations added before filling.

Through its close co-operation with its sister companies in the Stern-Wywiol Gruppe, Hydrosol can offer its customers individual solutions in this area. With its sister company OlbrichtArom, stabiliser specialist Hydrosol can also offer all-in compounds that include customer-specific flavouring.

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